Bocuse d’Or Canada Gala Dinner

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It was a wonderful night on November 30, where some of the top chefs in the city joined forces with Chef Keith Pears to raise money for Team Canada. Held at the Delta by Marriott Burnaby Hotel, the ballroom was filled with guests enjoying an exquisite dinner.

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A selection of canapes were served along with an XFour Vodka Cocktail as guests mingled before being seated.

At each table there was a host chef who shaved white and black truffles on the various dishes, this was extraordinary, I was fortunate to sit with notable Chef Lynda Larouche.

1st course:

Autumn Harvest Vegetable Salad

Autumn Harvest Vegetable Salad

Autumn Harvest Vegetable Salad – burgundy truffle puree, candied hazelnuts, preserved lemon

 

2nd course:

Pine mushroom custard

Pine mushroom custard

Pine mushroom custard white alba truffle, caviar, cauliflower topped with hand shaved truffles

Palate Cleanser

Prosecco ‘champagne’ freezy¬†

3rd course:

Braised veal cheeks

Braised veal cheeks

Braised veal cheeks with perigold truffle, fois gras croquette, parsnip puree, crispy celeriac, parsley puree

4th course:

Ameretto Panna Cotta

Ameretto Panna Cotta

Ameretto Panna Cotta – BC apple sorbet, candied ginger, carrot puree, crisp meringue, almonds

5th course:

Macarons

Macarons

Macarons by Panifrance

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Chef James Olberg is the 2017 candidate representing Canada at the Bocuse d’Or in France in early 2017. This gala fundraiser was spearheaded by Executive Chef Keith Pears of the Delta by Marriott Burnaby Hotel and it raised money through a silent auction, 50/50 and a live auction during the evening for Team Canada.

By: Richard Wolak